Description
This Mediterranean Bean Salad is a vibrant, protein-packed dish featuring a mix of garbanzo, cannellini, and kidney beans combined with fresh vegetables and herbs, all tossed in a zesty Mediterranean dressing. Perfect for potlucks, summer barbecues, or a nutritious cold salad option, it is both flavorful and travels well.
Ingredients
Beans and Vegetables
- 1 15-ounce can garbanzo beans, rinsed and drained
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 1/4 cup red onion, chopped fine
- 3/4 cup celery, chopped
- 1 small cucumber, peeled, seeded, and chopped
- 3/4 cup fresh Italian parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tomatoes, chopped fine
Additional Ingredients
- 1/4 cup Parmesan cheese, finely grated
- 1/2 cup Kalamata olives, optional
- 1/3 cup pepperoncini, optional
Dressing
- 1/4 cup extra-virgin olive oil
- Juice of 1-1/2 lemons
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried Italian seasoning
- Ground pepper and sea salt to taste
Instructions
- Prepare the Salad: In a large bowl, combine the rinsed and drained garbanzo, cannellini, and kidney beans with chopped red onion, celery, cucumber, parsley, basil, and tomatoes. Add Parmesan cheese, and if using, Kalamata olives and pepperoncini. Toss gently to mix all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, and dried Italian seasoning until well combined. Alternatively, add these ingredients to a mason jar, seal tightly, and shake well.
- Toss with Dressing: Drizzle the prepared dressing over the salad ingredients. Toss the salad again gently to ensure everything is coated evenly with the dressing.
- Chill: Refrigerate the salad for 45–60 minutes before serving to allow flavors to meld and the salad to chill thoroughly, which enhances the taste and texture.
Notes
- Use feta cheese instead of Parmesan for a different but complementary flavor.
- Add other vegetables such as chopped zucchini and red pepper to increase variety and color.
- Include Kalamata olives and pepperoncini for more briny and tangy notes.
- Add fresh basil leaves cut into ribbons instead of chopped for variation in texture.
- Double the dressing quantity to allow the beans to marinate longer, and enjoy the extra dressing as a flavorful addition to green salads.
- Sprinkle in about 1/4 teaspoon each of dried basil and oregano for a richer, more robust flavor profile.
